from ali : updating, and questioning

A handful of shifts at the Chateau and I'm getting a grasp on its rhythm, which is at times energetic and at others exhausting, but always interesting and educationally all-encompassing: I'm learning everything from tactfully handling disgruntled clientèle (comp the ticket, give them a free creme brulee, and smile them right out the door) to honoring restaurant code (soups must be 140 degrees, minimum) to tossing a salad properly (with your [clean] hands - anything else might bruise the delicate lettuce). Biggest challenge? Empty tables. The Chateau is inconveniently buried off a farm-to-market road in Emory, with minimal traffic exposure for any city folks who might be passing through and an intimidating aura of high-brow reserve to the locals, most of whom seem to be missing the majority of their teeth.

So. That brings me to the question part: Elle has asked that I not only dip back into my now-dusty experience writing restaurant reviews for local publications and whip up some words in the promotional vein, but also help her create and implement a more aggressive marketing strategy. There are endless possibilities, from a much-needed design overhaul (menu, website, and advertising) to generating awareness by realizing her dreams of cooking classes, a wine club, private parties, etc. IDEAS. Rack your brains, and creative resources, for how to first let people know about the Chateau, and then get them inside its doors.

P.S. Pictures from my own kitchen - because experimenting with food and photographing it is what Sunday afternoons are all about